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Chicken Parmigiana with Tagliatelle & Broccoli

#1
Serves 2

1 A and 1 B for whole dish

for the sauce:
small onion, chopped
3-4 cloves garlic, sliced thinly
tin chopped tomatoes
pinch of splenda
salt & black pepper
fresh basil

For the chicken:
2 chicken breasts
2 slices wholemeal bread, crusts removed and processed into breadcrumbs
28g parmesan cheese, grated (reserve a little for garnish)
1/2 tsp oregano
salt
1 beaten egg
2 tbsp milk

1. For the sauce, spray a pan with Frylight and cook the onion and garlic until softened. Add the rest of the ingredients (apart from basil) and simmer until thickened to desired consistency. Stir basil in at end.

2. Put the chicken breasts between 2 sheets of clingfilm. Beat with mallet or rolling pin until thin. Mix the breadcrumbs with the parmesan, oregano and salt/pepper to taste and lay out on a dish. Mix the egg and milk in a separate dish. Dip the chicken breast into the egg mixture then into the breadcrumbs, coating on both sides*. Get a pan nice and hot and spray with Frylight. 'Fry' the chicken on both sides until cooked through and golden.

3. Boil the tagliatelle until al dente, approx 7 mins.

Throw everything together on a plate and enjoy!

*Note: you will probably not use all of the breadcrumbs. If you want, you can try and only use 1 piece of bread between two people and syn it instead of using it as your B.
 
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#2
This looks delicious Stacey, I will be trying that this weekend.
 


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